Mint Cookie Cheesecake Bars

Mint cookie cheesecake bars are every bit as amazing as they sound…mint Oreos crushed up for the crust, with a minty cheesecake filling packed with even more Oreos.

For as long as I can remember, I have been obsessed with all things minty. I live for peppermint stick ice cream every December, and from January to November mint chocolate chip is my jam. I married a man who couldn’t care less about minty things, much to my chagrin. I need people to share my addiction with me.

Luckily, I have a kindred mint-loving spirit. Are flavor preferences genetic? Because my sister, Amanda, puffy-heart❤️loves all things mint just like me. Amanda’s seven years younger than me, and you better believe that when we were kids we regularly threw down. As adults, though, we found out that we were really an awful lot alike…We can share a glance in public and know exactly what the other is thinking, and I know that at any time I can send her a text with a picture of a cutting board full of broccoli and we will both be immersed in a Dana Carvey SNL sketch. Plus, she has the three most fantastic kids on earth, in my opinion anyway. I certainly would not consider our mutual admiration of mintiness the least of our similarities (the fact that we could just about pass for twins is definitely the most major similarity).

Last year for my birthday, she made me a mint chocolate chip birthday cake (this mint chocolate chip cake, minus the ganache, to be exact). And it was delicious and the heavens opened up and we sang the praises of mint chocolate chip cake ??.

This year when I asked her what kind of cake she wanted for her birthday I was secretly hoping that she too would want something minty (though I wouldn’t have cried if she had requested one of our other favorites: Federal Bake Shop white cake, strawberry cake, or hummingbird cake, which is what I made her last year) but I did a little dance when she sent me a picture of mint cookie cheesecake bars. I tweaked the recipe a little bit, scaling back from a 9×13 pan to an 8×8 pan, and leaving out the green food coloring (because do we really need to make our food technicolor?). And we ate mint cookie cheesecake bars. And they were good.

Wonder what kind of cake she’ll make me?

Yield: 16 squares

Mint Cookie Cheesecake Bars (adapted from The Recipe Critic)

15 minPrep Time:

50 minCook Time:

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Ingredients

• 1 package mint Oreo cookies (you will not need all of them)
• 2 tablespoons unsalted butter, melted
• 12 ounces (1 1/2 packages) cream cheese, softened
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 cup plus 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• pinch salt
• 2 large eggs

Instructions

1. Preheat the oven to 325 degrees. Line an 8x8-inch square baking pan with aluminum foil or parchment paper.
2. Place 14 of the cookies into a food processor and spin until finely crushed. Add the butter and spin again until the crumbs are coated with butter and stick together when pressed between your fingers (if you don't have a food processor, place the cookies in a bag and smash with a rolling pin or meat tenderizer, then pour into a bowl and stir in the butter).
3. Press the cookie crumbs into the bottom of the pan. Use a flat-bottomed measuring cup to smooth them out. Bake for 10 minutes then remove to a cooling rack, leaving the oven on.
4. Place the cream cheese and sugar into the bowl of an electric mixer. Beat on medium-low speed until smooth. Add the sour cream, vanilla, mint extract, and salt and beat again until smooth. Add the eggs, one at a time, beating after each addition until completely incorporated.
5. Place six of the remaining cookies into a plastic bag and coarsely crush with a rolling pin or meat mallet. Pour into the cheesecake mixture and beat on low until incorporated. Pour into the prepared crust. Crumble 2-3 cookies over the top.
6. Bake the bars for about 40 minutes, until puffy and just barely jiggly in the center. Cool completely on a rack then place in the refrigerator to chill for at least 3 hours. Use the foil/parchment lining to remove from pan to a cutting board and cut into 16 squares.

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